My friend Jodi handed me her matzo granola recipe yesterday. What a treat. She’s mentioned it over the years, and yesterday she copied it for me in her lovely handwriting and said, “this granola would be perfect for the blog and for Passover…but probably next year since passover is around the corner.” Well, I didn’t want to wait until next year. I got to work in the short time I had between school pickup and Andy’s ball game – and it was so easy to pull together. A cinch. The granola is addictive (I keep sampling it!), simple, filling and very tasty. Eat as a snack, on top of ice cream, in your yogurt (so good in Greek yogurt), with milk in the morning, bring to the movies or mix with a few chocolate chips to make a sweet trail (matzo) mix (Sylvie’s idea). This is great for those who keep Passover — and even those who don’t! Oh, and perfect for a hostess gift next week. Enjoy-

Preheat oven to 300 degrees. Line a sheet pan with parchment or lightly grease.

Beat the eggs and chop the nuts.

Mix all ingredients in a large bowl — except for the dried fruits

Spread farfel-nut mixture into single layer on sheet-pan. It will be a lot. You can probably use 2 sheet pans (switching racks half way through cooking) – and then cooking time will be less.

Bake for 50-65 minutes stir the mixture carefully – kind of fold it in the oven – so that you brown the bottom as well as the top layers of farfel. Do this a few times throughout cooking. Break up larger pieces as it cooks as well.

In the end you want it to be slighly golden and crispy.

Remove from oven and let cool.

Add dried fruits — I like my granola sweet (and there is not a lot of sugar in it) so I added 4 cups of dried fruit – but if you like yours less sweet, use less fruit.